It’s time for this months Recipe Redux Challenge. Here’s a look at what we have going on this month.

December 2015 – Theme

Grab a Book & Cook

It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month by Grabbing the nearest cookbook and ReDuxing the recipe on page 54 or 154.

This was such a fun theme when we did it last year so I was excited to see it back again. After looking through all of my favorite cookbooks I finally settled on a recipe for an oven roasted chicken. I’ve only roasted a whole chicken one other time in my life and I guess the experience didn’t leave a lasting impression because I haven’t felt the need to give it a go since. When I saw this recipe in Miss Dahl’s Voluptuous Delights Cookbook by Sophie Dahl I figured now was the best time as any to give it another shot. You guys, I’m so glad I did because this chicken was not only super easy to make but it was delicious too. Even better it left us with plenty of leftovers that we turned into chicken salad, which we ate on for lunch several times last week.


In the cookbook Sophie calls this chicken Sunday Roast Chicken because for her Sundays are the day for roasting chickens, whether they eat it then or not. She finds a feeling of comfort with the smell wafting through the house that wordlessly marks a day of rest and family.  I would say I agree with this statement 100%. Even though it’s the perfect weekend dinner if your spending a lazy day at home it can also be made any day of the week as long as you have the time for it to cook in the oven.


You always hear how cost efficient it is to buy and roast a whole chicken at home but in the past it seemed much more time-consuming than I thought it was worth. I’m now officially a believer that buying and roasting a whole chicken is the way to go. Fresh aromatics such as lemon, garlic and herbs fill the chicken cavity and the outer skin of the chicken. The aroma that fills the house as it’s baking in the oven is reason alone to give this recipe a try. The end result is a perfectly roasted chicken with crispy, golden skin and juicy, tender meat.


I served the chicken over a creamy parsnip puree. A simple green salad or other green vegetable added to the meal will give you a well-balanced and healthy dinner.



5.0 from 1 reviews
Oven Roasted Chicken
Prep time
Cook time
Total time
  • 1 medium-sized free-range chicken
  • Salt and Pepper
  • handful chopped thyme
  • olive oil
  • 1 lemon
  • 1 bay leaf
  • 6 cloves garlic, unpeeled
  • For the Parsnip Puree
  • 4 parsnips, peeled and cut into chunks
  • 1 Tablespoon butter
  • 1 Tablespoon Greek Yogurt
  • Salt and Pepper
  • Parsley
  1. Preheat oven to 400 degrees
  2. Wash and pat dry the chicken. Season it with salt and pepper. Gently, ease the skin back from the flesh using your hands or a knife. You don't want to separate it entirely. Pack the chopped thyme under the skin. Rather than using butter, add a splash of olive oil to the skin of the chicken and rub it in. Halve a lemon and stick the two halves in the cavity, along with a bay leaf and the whole garlic cloves, skin still on. Put the chicken in a roasting pan and into the oven for an hour and a half.
  3. Put the chopped parsnips into boiling water and cook for about 20 minutes or until tender. Drain. Using an immersion blender (or a regular blender), puree the parsnips until it becomes creamy. Add in the butter, Greek Yogurt and a bit of salt and pepper to taste. Mix well. Sprinkle with fresh or dried parsley flakes. Taste and adjust the seasonings as needed. Set aside.
  4. Serve slices of chicken over top or alongside the parsnip puree.